put it brown and chris pee. put it on here for a second. >> this has been a french stable for years. >> yes. >> we're just doing our own. not trying to re invent the wheel or anything. >> redesigning it on one side. >> so brill it on both sides. so tell me about this 64 degree egg thing. >> sure. what you do is cook the egg at a specific temperature. and what that does is it gives you the ability to have a very custahdy texture. >> it takes time and patience. >> it does. >> yes. the cooking process itself is 48 minutes but you have to heat up the water and cook the eggs and cool the eggs down and heat them back up. it's a whole process for sure. used to like to cook eggs but this is high maintenance. >> this is our 64 degree egg. >> this is 64 degree celsius. >> that's how the egg naturally is. it's a slow process. doesn't have that harsh quick cook time. has a nice silkiness. >> why does it work on every item you serve on your menu? >> everybody likes that richness. everybody loves an ego the burger. it has tha